From the moment you step through the gates of the walled garden, every element at The Ethicurean immerses you in a English idyll wholly connected to the land and surrounding countryside. It is at the heart of the place, echoed in the red bricks, box hedging, jars of pickles, cider and setting in the rolling hills of Somerset. The place has the charm of a traditional Victorian kitchen garden beautifully seasoned, yet, it is in fact a free spirited, experimental, unexpected fairytale-like environment.
Sustainable seasonal cooking is central, and part of a community approach to the land. Ingredients are grown in the garden, foraged for in the surrounding environment, cultivated and pickled, juiced and brewed, and sourced from local farmers, makers, and brewers. The Ethicurean offers a fresh and thoughtfully presented menu, from roasted brassica tops with apricot labneh and smoke almonds to beef neck with sauerkraut and wild garlic, celebrating the garden and the wild land that surrounds it.
The gardens seem to expand out, rolling into hills and broadening to sky, connecting the restaurant with the land and it’s surroundings. The Ethicurean is founded on a sense of place. Intrinsically tied to the seasons both in menu and experience, you dine in the enveloped by the sky, you see the hills change with the approach of a cloud on a clear day, feel the onset of rain as scenery turns grey, embrace a hot summers sun.
The Ethicurean, Barley Wood Walled Gardens, Long Lane, Wrington, Bristol, BS40 5SA.